Clean Label Bread Inprover 0.5% is a concentrated general purpose CL product with a usage rate of 0.5% based on flour weight. It is used for the production of a range of clean label bread and rolls including wholemeal.
Cold and dry conditions (15-20C)
270 days
Powder
Dough Temperature: 27°C (80°F) approx.
Proof: Approximately 50 - 55 minutes
Baking Temperature: 240°C (460°F)
A clean powdered bread improver
Wheat Flour (Statutory Additives: Calcium Carbonate, Iron, Thiamin, Nicotinamide), Flour Treatment Agent Ascorbic Acid, Enzyme (Wheat), Carrier (E516)
Dough Temperature: 27°C (80°F) approx.
Proof: Approximately 50 - 55 minutes
Baking Temperature: 240°C (460°F)
A clean powdered bread improver
Wheat Flour (Statutory Additives: Calcium Carbonate, Iron, Thiamin, Nicotinamide), Flour Treatment Agent Ascorbic Acid, Enzyme (Wheat), Carrier (E516)
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